In this eggplant version of chicken paprikash, Hungarian paprika gives the sauce its vibrant color and rich flavor while tofu sour cream adds creaminess.
Yes, it’s my weekly eggplant recipe! I know you’re as excited as I am. After all, you can never have too much eggplant.
As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I’ve transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while homemade tofu “sour cream” adds creaminess and zing.
It makes a hearty meal served over wide, egg-free noodles such as fettuccine, but you can put a whole-foods spin on it by serving it over a large whole grain, such as brown rice or farro.
Eggplant Paprikash is one of my favorite eggplant recipes. Please try it, even if you hate eggplant. You won’t believe how rich and creamy and flavorful it is, for so few calories. It’s converted lots of eggplant-phobic eaters!
Want More Eggplant Recipes?
How many eggplant recipes have I featured here? Even I’m not sure, but here are links to a few of my favorites:
- 1 large onion halved and cut into thin wedges
- 3 cloves garlic minced
- 2 1/2 tablespoons sweet Hungarian paprika
- 1/2 tablespoon Spanish smoked paprika (may substitute 1/2 tsp. Liquid Smoke)
- 1/2 teaspoon red pepper optional
- 1 teaspoon salt optional
- 1 1/2 to 2 pounds eggplant about 2 medium cut into 1-inch cubes
- 2 bell peppers any color, sliced (I used red and yellow)
- 1 cup vegetable broth
- 1 14-ounce can diced tomatoes I used Muir Glen Fire Roasted
- 1/2 cup tofu sour cream see below
Tofu Sour Cream:
- 1/2 package silken tofu (about 6 ounces)
- 1 tablespoon lemon juice
- 1/2 tablespoon cashew butter or tahini
- 1/4 teaspoon salt optional
- In a blender or small food processor, blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
- In a large, non-stick saucepan, saute the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender and beginning to fall apart, about 15-20 minutes.
- When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice. Serves 4-6.
Nutritional info is approximate.
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